Thursday, August 13, 2009

Upside Down Blueberry Cake



Summer here in New England means LOTS of blueberries. We have over 30 blueberry bushes on property, so in August there seems to be an endless supply of blueberries!
I decided to make this blueberry cake as a treat one morning for breakfast for my mom. My mom is an oatmeal and yogurt + cereal LOVER, and I always like to try to get her to eat something a little different. Some mornings there is no going between her and her bowl of mixins. Story short, she ended up eating it for lunch! She loved the blueberries and the texture of the cake. One of the best things about this cake is that it is so easy to whip up, it cooks in a short amount of time, and it's mini sized! I baked this in a mini bundt pan, which makes it a perfect sized breakfast for one, or shared between two and topped with creamy vanilla yogurt. I suppose it wouldn't be such a bad thing for dessert either!


Upside Down Blueberry Cake
    makes one mini bundt pan, double or triple the recipe and do it in a normal sized pan!

For the "bottom" blueberry layer:
  1.  Sprinkle enough blueberries to cover the bottom of the bundt pan, then sprinkle uncooked oats, add a drizzle maple syrup (not too much) on top of the oats and then sprinkle as much cinnamon as desired on top of the whole mixture.

For the "top" cake layer:
    2 Tbsp  melted KERRYGOLD unsalted butter
    2 Tbsp  maple syrup - always buy organic
    2 Tbsp  organic yogurt - mine was vanilla low fat Stonyfield
    2 Tbsp  almond flour - unblanched and ground at home
    1 Tbsp  coconut flour
    1 tsp  organic teff flour
    1/4 tsp EACH: xanthan gum, baking soda, baking powder
    dash EACH: sea salt, nutmeg, vanilla

To make your upside down blueberry cake:
  1.  Mix all ingredients above in a small bowl with a whisk.
  2.  Spoon on top of the blueberry "bottom" of the pan.
  3.  Bake at 375 degrees for about 10 minutes on the highest rack until puffy, then move it to the middle rack and bake for about 4 minutes more or until the cake springs back when gently touched.
  4.  Be sure to place a cookie sheet on the bottom of the pan so the "dribble overs" are caught and don't burn on the floor of the oven.
  5.  Let cool completely. To free from the pan, take a normal silverware knife (not a butter knife but one with little teeth) and gently insert the knife on the edge between the cake and the pan and work knife around the whole pan. Shake the pan gently over a plate and cake should come right out!

As I said, this cake is originally intended to be eaten for breakfast topped with some vanilla yogurt, but it will do double duty for dessert as well, but with ice cream instead!

Enjoy your August blueberry frenzy!

4 comments:

Valen said...

Wow this looks great! If I make this I would probably use a muffin pan, but I'm sure that would work just fine.

Ali said...

Yummy! Just saw this on tastespotting! :)

myrecessionkitchen said...

I'm always on the lookout for egg free recipes, this looks wonderful. I can't wait for my blueberries to ripen, they've just finished blooming where I live.

Allie (Protein Girl) said...

Just found your blog - fabulous recipe! I've got all the ingredients on hand. Looks delish.